Back  <>  Home  <>  Next

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ADDITIONS TO YEAST BREADS

AMAZING CHOCOLATE ESPRESSO SURPRISE.

APPLE BRICKLE DIP

BAKING MIX

BEEF BARLEY AND MUSHROOM SOUP

BEEF WITH BROCCOLI

BELIZE BEEF ON SPICED POTATOES

BLACKENED SALMON

BLEEDING EYE CUPCAKES

BLEEDING TOMBSTONE CAKE

BROWNIES WITH POACHED PEARS AND CHOC

CARAMEL CORN

CHILI SAUSAGE SQUARES

CHOCOLATE ANGEL FOOD CAKE

CHOCOLATE CHEESECAKE BROWNIES

CHOCOLATE DIPPED CARAMEL APPLES

CHOCOLATE SAUCE

CLIFFS FANTASTIC JERKY

COMPANY BREAKFAST

COPPER PENNIES

CORNED BEEF AND CABBAGE

CRANBERRY SAUCE

CREOLE DRESSING

CROCK POT WESTERN OMELET CASSEROLE

CRUNCHY PEANUT BUTTER

CUMIN CRUSTED BEEF STEAKS

DEVILED CORNISH HENS

FINGER FOODS KEEP IT LIGHT AND FUN

FLOURLESS CHEWY OATMEAL COOKIES

FUDGE BROWNIES

FUSION SALMON

GARLIC DILL PICKLES

GLORIFIED BRUSSELS SPROUTS

GOOEY EYEBALLS

GREEK STYLE BEEF AND CHEESE RAVIOLI.

HALLOWEEN FACE MAKE UP

HALLOWEEN FUN FRUIT

HONEY GLAZED TURKEY WITH ROASTED PIN

INCREDIBLE MELTED ICE CREAM CAKE

JACK DANIELS ELK MARINADE

MANGLED FINGERS

MANHATTAN CLAM CHOWDER

MEATLESS SAUCE

OVEN FRIED SWEET POTATOES

PICKLED BEETS

POTATOES PEPPERS AND SAUSAGE

PUMPKIN CHIFFON PIE

PUMPKIN CONFITURE

RED AND GREEN APPLE SALAD

ROASTED PUMPKIN SEEDS

ROSETTES

SALMON CEVICHE

SAUCY CHICKEN AND VEGGIES

SHORABAT ADDAS

SLOW COOKER CARAMEL RICE PUDDING

SMOKED SALMON

SPICY ORANGE HUMMUS

SPINACH SALAD DRESSING

STUFFED JALAPENOS II

SUNFLOWER SEED COOKIES

SWEET AND SOUR CARROTS

SWEET POTATO EGGNOG CASSEROLE

TURKEY PICADILLO CHILI

UMBA SALMON SOUP

WITCHES FINGERS

ADDITIONS TO YEAST BREADS

Fannie Farmer Baking Book

Grains, seeds, and cereals do wonders for breads, changing tastes and textures and adding new character to old favorites. Most supermarkets today have a good variety of cereals and grains, and you can always find a wide selection in health food stores. See below for what proportions to use and whether to cook the grain or cereal.

NINE-GRAIN CEREAL: A mixture of cracked rye, barley, rice, oats, corn, millet, flax, soy, and triticale. Use 1/2 cup to every 4 to 5 cups of flour called for. If you prefer softer, less coarse grains, pour an equal amount of boiling water over the cereal, let sit for 10 minutes, stir with a fork, and cool before adding to the recipe.

CORNMEAL: Either white or yellow may be added to bread doughs, creating a slightly gritty texture. Yellow cornmeal adds a pleasant, pale color to an otherwise white dough. Use 1/2 cup uncooked cornmeal for every 5 to 6 cups flour. Stone-ground cornmeal retains the germ, which not only lends flavor but is essential if you are making salt-rising bread.

HOMINY is corn (either white or yellow - the yellow is called "golden hominy") with the hull and germ removed.

BREAD CRUMBS: Crumbs from yesterday's breads, toasted to give additional flavor, were frequently used in Europe to make dark loaves like pumpernickel.

NATURAL-GRAIN BEVERAGE (SOLD AS POSTUM OR PERO): a commercial powder made from bran, wheat, and molasses that will add a deep, rich flavor to breads as well as darken the color. For every 4 to 6 cups of flour, dissolve 4 tbsp of Postum in the warm liquid you use for dissolving the yeast.

CRACKED WHEAT is prepared by cracking or cutting the wheat kernels into fragments. It comes in fine, medium, or coarse grains; the fine and medium are best for bread. For use in bread dough, first pour 1/2 cup boiling water of 1/2 cup cracked wheat and let steep for 10 minutes; then incorporate with 5 to 6 cups flour.

BULGUR WHEAT is prepared in the same manner as cracked wheat, but then it is parboiled and dried. Use as you would cracked wheat.

RYE AND WHEAT FLAKES: Rye and wheat flakes look like rolled oats. They are made from the whole rye or wheat kernel, steamed, and rolled so they are quick-cooking. Use 1 cup rye flakes to every 4 cups flour, to increase both flavor and fiber.

BRAN FLAKES: Bran, the outer coating of the wheat berry, is well known as a good source of dietary fiber. Use 1 cup bran flakes to every 4 cups flour.

OATMEAL OR ROLLED OATS are produced from oats in the same way as rye or wheat flakes. It does not matter whether you use "quick" or "old-fashioned" (regular) oatmeal in bread recipes calling for it, but don't use "steel-cut" or instant. The proportion of oatmeal to flour should be about 1 to 4. A flour can also be made from oatmeal by grinding the oat kernels; you can do it yourself in a blender by pulverizing oat flakes.

SEEDS: Poppy, caraway, sesame, celery, and sunflower seeds are all fine embellish-ments for breads. Sesame and sunflower seeds have more flavor if they are lightly toasted before using. (To toast seeds, wheat germ, or shredded wheat, spread them out on a baking sheet and toast in a 350 F. oven for about 10 minutes, shaking the pan once or twice during toasting.) A sunflower flour can be made by grinding the seeds.

WHEAT GERM: The germ is the end of the wheat berry from which the berry sprouts when planted. It is high in protein and nutrients. Wheat germ is usually available toasted, but if it isn't treat like sunflower seeds.

SHREDDED WHEAT BISCUITS: Pure wheat breakfast cereal, an old American standby,

adds texture and nutrition to a loaf. Crumble and toast before using, and knead into the dough. Use 1 cup crumbled, toasted cereal for every 4 to 6 cups flour.

OTHER ADDITIONS: There are many other items that can pep up a loaf of bread. Some you may want to try are raisins and other dried fruits, nuts, dates, grits (soaked, unless finely ground), fresh and dried herbs, tart marmalades and jams, and grated orange, lemon, and grapefruit rinds.

AMAZING CHOCOLATE ESPRESSO SURPRISE

Makes 16 servings

1 18.25-ounce box chocolate cake mix

1 3-ounce package instant chocolate pudding mix

11/4 cups sour cream

1 6-ounce cup vanilla bean yogurt

1 cup butter, softened (see note)

5 eggs

1 tablespoon instant coffee crystals

1 teaspoon almond extract (optional)

5 1.55-ounce milk chocolate candy bars, broken into pieces

Powdered sugar

Tillamook Vanilla Bean Ice Cream

Preheat oven to 350 degrees.

Grease a 10-inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream and yogurt, softened butter, eggs, coffee crystals and almond extract. Beat 3 minutes on medium speed.

Add broken pieces of milk chocolate bar and stir. Pour into prepared pan.

Bake 50 to 55 minutes. Let cool and turn onto a wire rack. Sprinkle with powdered sugar.

Serve with Tillamook Vanilla Bean Ice Cream.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

APPLE BRICKLE DIP

Makes 2 cups

1 8-ounce package cream cheese, softened

1/2 cup firmly packed brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla

1 71/2-ounce package almond brickle chips or

10 ounces English toffee bits

3 medium, tart apples, cut into chunks

In a mixing bowl, beat cream cheese, brown sugar, granulated sugar and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers

BAKING MIX

Bisquick(r) Clone

You've got a hankerin' for pancakes but you've run out of Bisquick. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour and leavening, so that's exactly what we need to duplicate it at home. This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. Then you just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in "Tidbits."

From Top Secret Recipes:

4 cups all-purpose flour

2 tablespoons baking powder

1 1/2 teaspoons salt

1 cup shortening

1. Combine all dry ingredients in a large bowl.

2. Add shortening and mix with an electric mixer on medium speed until all shortening is blended with the flour.

3. Use the mix as you would the real thing by following directions on the box (see Tidbits). (http://www.topsecretrecipes.com)

Makes 6 cups.

Tidbits

Here are recipes to help you make Pancakes, Waffles and Biscuits using the cloned version of the mix as you would the real thing:

Pancakes: Stir 2 cups Bisquick clone mix with 1 cup milk and 2 eggs in a bowl until blended. Pour 1/4 cup portions onto a hot griddle. Cook until edges are dry. Turn; cook until golden. Makes 14 pancakes.

Waffles: Stir 2 cups Bisquick clone mix with 1 1/3 cups milk, 1 egg, and 2 tablespoons vegetable oil in a bowl until blended. Pour onto hot waffle iron. Bake until the steaming stops. Makes 12 4-inch waffles.

Biscuits: Preheat oven to 450 degrees. Stir 2 1/4 cups Bisquick clone mix with 2/3 cup milk. When dough forms, turn it out onto a surface sprinkle with extra mix. Knead 10 times. Roll dough 1/2-inch thick. Cut with 2 1/2-inch cutter. Place on an ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown.

Makes 9 biscuits.

BEEF BARLEY AND MUSHROOM SOUP

2 tablespoons vegetable oil

1/2 cup finely chopped onion or shallot

1/2 cup pearled barley

1/3 teaspoon freshly ground black pepper

7 cups beef broth

1/2 pound sirloin tip or other tender beef cut, sliced into 1/4-inch strips

1 cup sliced button mushrooms

Salt to taste

In a large, heavy-bottomed saucepan, heat the oil over medium heat. Cook the onion, barley and black pepper, stirring often, until the onion is translucent and the barley smells toasty. Add the broth and turn the heat to high. When the broth comes to a boil, add the beef strips and mushrooms, reduce the heat to low, and simmer the soup for 30-45 minutes. Taste and season with salt. Serves 3 to 4

BEEF WITH BROCCOLI

This entree is good but a bit sweet. Cutting down on the sugar does the trick.

Makes 5 servings

1 tsp light brown sugar

2 tablespoons dry sherry

2 tablespoons soy sauce

2 teaspoons Asian sesame oil

1 teaspoon finely grated fresh ginger

1/8 teaspoon crushed red pepper flakes (optional)

1 pound boneless beef top sirloin or flank steak, trimmed of fat

1 tablespoon vegetable oil

1 cup onions, sliced thick into 2-inch-long pieces

4 cups broccoli florets

1 red bell pepper, julienned

2 teaspoons cornstarch

1/4 cup water

1. Combine the sugar, sherry, soy sauce, sesame oil and ginger. Add the pepper flakes, if desired. Slice the beef into thin, 2-inch-long strips. Stir into the marinade and let rest for 30 minutes.

2. Heat a large nonstick wok. Pour in the vegetable oil. Stir in the onions and cook about 1 minute. Put the meat and marinade into the wok and cook, stirring constantly, until the steak is browned on all sides. Stir in the broccoli and bell pepper. Cook about 3 minutes, covered, until the broccoli softens slightly and turns bright green. Shake the pan frequently.

3. Stir the cornstarch and water together until a paste forms and pour it into the wok. Stir constantly and cook over high heat until the sauce thickens.

Note: Asian sesame oil goes by many names such as toasted sesame oil and

dark sesame oil. Sesame oil light in color and mild in taste is not toasted oil

and cannot be used interchangeably with Asian sesame oil.

BELIZE BEEF ON SPICED POTATOES

Makes 4 servings

Beef:

1 pound lean ground beef

1 141/2-ounce can zesty diced tomatoes, undrained

11/2 teaspoons bottled minced garlic

1 teaspoon Caribbean jerk seasoning blend, plus additional to taste

Salt and pepper

2 8- to 10-ounce baking potatoes, such as russets, unpeeled

Topping:

1/2 cup plain yogurt

3/4 teaspoon bottled minced garlic

1/2 teaspoon Caribbean jerk seasoning blend

Salt and pepper

To make beef: Brown ground beef in a large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into small crumbles. Pour off drippings.

Drain and reserve 1 tablespoon of the tomatoes.

Add remaining tomatoes, 11/2 teaspoons garlic and 1 teaspoon jerk seasoning to the beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, cut potatoes lengthwise into 1/4-inch-thick slices; pierce in several places with a fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning to taste.

Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat for 10 to 12 minutes or until tender, when pierced with a fork, and lightly browned, turning once.

To make topping: Combine yogurt, garlic, jerk seasoning and reserved 1 tablespoon tomatoes in small bowl; season with salt and pepper.

To serve, spoon beef mixture over potatoes. Serve with topping.

BLACKENED SALMON

Makes 4 large servings, 8 smaller

Strictly a backyard endeavor!

Items you will need:

Large cast-iron skillet, seasoned

Outdoor gas grill

Blackened seasoning mix (recipe follows)

Blackened seasoning mix:

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon Zataran's Cajun Seasoning (available at Safeway)

1 tablespoon coarsely ground black pepper

1 tablespoon dry mustard

1/2 teaspoon dried tarragon

Salmon:

4 1-pound salmon fillets

1/2 cup butter (1 stick), plus 2 tablespoons (divided)

To make seasoning mix: Combine paprika, oregano, onion powder, garlic powder, Cajun seasoning, black pepper, mustard and tarragon.

To make salmon: Remove skin from salmon fillets.

Melt 1/2 cup of the butter. Coat fillets with butter, and then liberally coat with blackened seasoning mix. Let stand in refrigerator 1 hour.

Heat large cast-iron skillet until center of skillet turns white. Place 1 tablespoon of butter in skillet, cover immediately with 2 fillets. Huge amounts of steam and smoke will rise, so do NOT do this in the house.

Cook 1 to 3 minutes per side, depending on thickness. Repeat with remaining 1 tablespoon of butter and remaining 2 fillets.

Serve in true Cajun tradition with red beans and rice, a nice baguette and a good solid merlot.

BLEEDING EYE CUPCAKES

for next Hallowe'en

1 box white cake mix; Prepared according to box directions (may or may not

be tinted green for monster eyes)

1 can cherry pie filling; slightly blended in food processor

1 can of vanilla frosting

black frosting ( you can tint some of the vanilla black or use the tubes of

colored icing)

1 tube of red decorating gel

large gum balls

Line muffin pan with cupcake liners, fill 1/3 full. Place several teaspoons of the cherry pie filling in center of cake mix. Top with more cake batter so that liner is 2/3 way full. Bake according to box directions. Frost smooth with vanilla icing. Place gum ball in center of cupcake. Pipe on small black circle in center of gum ball. Use red gel to make squiggle lines coming out from gum ball eyeball.

BLEEDING TOMBSTONE CAKE

for next Hallowe'en

2 white cake mixes

1 can cherry pie filling;

2 -3 cans of vanilla frosting ( Betty Crocker soft whipped cream cheese is good)

black food paste

Prepare one cake mix according to box directions and bake in a 9x13 cake

pan. Then prepare and bake the second the cake mix also in a 9x13 cake pan.

If you have a larger cake pan such as a 11x15 you could bake both mixes at

once and cut the cake in half vertically. After cakes are completely cool

stack the cakes on top of each other with a piece of wax paper between them

on a covered cake board or serving tray. I place mine in the freezer at this

point for about 30 minutes to make cutting easier. Then round one end of the

cake with a serrated knife into a tombstone shape. Carefully remove the top

cake layer. On the remaining bottom layer Leave 1/2 inch border all the

way around and gently remove about a 1/2 inch of the cake. Spread a thin

layer of the vanilla frosting where you removed some of the cake. Fill with

the cherry pie filling, it should fill but not overflow the cake layer.

Spread the top of the second cake with a very thin layer of frosting and

turn over onto top of cherry filled cake. Tint the remaining icing with

enough black food paste to make gray and ice top and sides of tombstone

making sure to reserve 3/4 cup of the icing. With the reserved icing add

more black paste (be careful too much paste and it causes a bitter taste) or

I like to add cocoa powder for a funny brown/gray color. Place the icing in

a re-sealable bag and clip corner. Use to write RIP or any other wording you

want on the cake.

BROWNIES WITH POACHED PEARS AND CHOCOLATE SAUCE

1 recipe fudge brownies, recipe is in this collection

1 cup sugar

3 cups water

2 strips of lemon peel, about 2 inches long and 1/2-inch wide

1 (3-inch) piece of vanilla bean, split in half lengthwise

4 ripe pears, preferably comice, bartlett or anjou

8 scoops vanilla ice cream

Chocolate sauce, recipe is in this collection

Raspberries

Cut the brownies into 16 pieces. Set aside.

Place the sugar, water, lemon peel and vanilla bean in a large saucepan. Bring to a boil. Lower the heat and simmer five minutes. Add the pears. Cook for about 10 minutes or until pears feel tender when pierced with the tip of a sharp knife. Let the pears cool in the syrup. When the pears are cool, peel them, cut them in half and remove the cores.

To serve, cut each brownie piece in half. Place two pieces on each of eight plates. Place a scoop of vanilla ice cream between the pieces.

Place a half pear partially over the ice cream. Drizzle with chocolate sauce. Garnish with some raspberries.

CARAMEL CORN

6 tablespoons peanut oil

8 tablespoons popcorn kernels

Can use readymade air-popped corn if you wish but it's fun to make it this way.

1 tablespoon salt

2 cups sugar

Water, to cover

2 cups salted peanuts, I use dry roasted, any brand

In a large, heavy-bottomed pot, heat oil and kernels over high heat, uncovered, until first pop. Cover and remove from heat for 1 minute. Return to high heat and shake until popping ceases. Sprinkle with salt and shake to distribute evenly. Measure 7 cups of popcorn, and reserve. Place sugar in a saucepan and add enough water to cover. Cook until caramelized and golden then stir in the reserved popcorn and peanuts. Pour onto greased sheet pan and break up slightly into clumps. Makes about 10 cups.

CHILI SAUSAGE SQUARES

1 cup biscuit mix

1/3 cup milk

1/4 cup mayonnaise -- divided

1 pound bulk sausage

1/2 cup chopped onion

1 egg -- beaten

2 cups sharp cheddar cheese -- shredded

2 (4 oz) cans chopped green chilies -- drained

Combine biscuit mix, milk, and 2 tablespoons mayonnaise; stir well. Spread

mixture in a greased 13- x 9- x 2-inch baking dish; set aside.

Cook sausage and onion in a skillet until meat is browned, stirring to crumble meat. Drain well between paper towels. Layer sausage mixture over biscuit mixture.

Combine egg, cheese, and chilies; spread over sausage mixture. Bake at 350

degrees F. for 30 minutes. Let stand 5 minutes before serving. Serves 8

CHOCOLATE ANGEL FOOD CAKE

2/3 cup Flour -- not self-rising

1/3 cup Unsweetened Cocoa

1 1/2 cups Sugar -- divided

12 large Egg Whites -- at room temperature

1 1/2 teaspoons Vanilla Extract

1 1/2 teaspoons Cream of Tartar

1/2 teaspoon Salt

Heat oven to 375 degrees F. Sift flour, cocoa and 3/4 cup granulated sugar

together 3 times and set aside. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes. Add vanilla, cream of tartar and salt. Gradually increase speed to medium while beating in remaining 3|4 cup

granulated sugar, 1 tablespoon at a time for 5 minutes. When sugar is mixed

in, continue beating to stiff peaks (2 minutes more). Sift one third of dry

ingredients over whites, then gently fold in. Repeat process 2 more times.

Pour batter into ungreased 10-inch tube pan. Cut through batter to remove

air pockets. Bake 40 to 45 minutes, until top springs back when gently

pressed. Invert and hang pan on neck of bottle to cool. To un-mold, run a

thin knife around side of pan and tube, and invert pan. Turn cake upright

onto serving plate. Garnish with powdered sugar, if desired.

CHOCOLATE CHEESECAKE BROWNIES

4 ounces unsweetened chocolate

1 cup butter

2 1/2 cups sugar

4 eggs

1 cup all-purpose flour

1/2 teaspoon salt

1 cup chopped nuts

2 teaspoon vanilla extract

1 8-ounce package cream cheese

Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking pan. Put the chocolate and butter together in the top part of a double boiler set over barely simmering water. Stir three to four minutes or until the chocolate has melted. When the butter and chocolate have melted and are blended, stir in 2 cups sugar and three eggs. Whisk ingredients thoroughly. Add the flour, salt, nuts and 1 teaspoon vanilla extract and stir in the ingredients with a large wooden spoon. Pour the batter into the prepared pan.

In a medium bowl, beat the cream cheese, 1/2 cup sugar, one egg and 1 teaspoon vanilla until thoroughly blended. Place blobs of the cream cheese over the top of the chocolate batter. Cut through the cheese, making swirls and designs with the chocolate. Bake about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool. Cut into bars with a sharp knife dipped into hot water. Refrigerate the brownies.

CHOCOLATE DIPPED CARAMEL APPLES

2 cups sugar

3/4 cups light corn syrup

1/4 cup honey

1/4 teaspoon salt

2 cups heavy cream

3 tablespoon unsalted butter, softened and cut into chunks

1 tablespoon plus one teaspoon vanilla extract

6 to 8 small- to medium-size cold apples

1 pound chocolate, coarsely chopped

5 to 6 ounces chopped toasted nuts, optional

Combine the sugar, corn syrup, honey and salt in a heavy bottom 3-quart saucepan. Cook over medium heat, stirring with a spatula or spoon until the mixture begins to simmer around the edges. Wash the sugar and syrup from the inside of the pot with a wet pastry brush or a wad of paper towel dipped in water. Cover and continue to cook for about three minutes. Rinse the spoon or spatula before using it again later. Uncover the pot and wash the sides once more.

Insert a candy thermometer without letting it touch the bottom of the pot. Cook, uncovered, without stirring until the mixture reaches 305 degrees, five to 10 minutes.

Meanwhile, bring the cream to a simmer and keep it hot until needed.

When the sugar mixture reaches 305 degrees, turn the heat off. Stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the heat back on under the pot and adjust it so that the mixture boils energetically but not violently. Continue to cook, stirring occasionally until the temperature reaches 250 degrees, about 30 minutes. Remove the pot from the heat. Stir in the vanilla. Transfer the caramel to a smaller pot or heatproof bowl deep enough to dip the apples. Cool for 10 minutes.

Impale each apple on a stick. Holding the stick, dip an apple into the caramel, allowing the excess to flow back into the pot.

Set the apple on a sheet of wax paper. Repeat to coat each apple.

If the caramel in the pot gets too cool it will slide entirely off of the apple! If necessary, reheat gently (without simmering), then continue to dip. Let the dipped apples set until caramel is cool and firm, at least 30 minutes, or refrigerate them.

Melt the chocolate in the top of a double boiler over barely simmering water, stirring frequently until almost entirely melted.

Remove from heat and stir until completely melted and warm, not hot. Dip each apple into the chocolate, allowing excess chocolate to flow back into the bowl. Sprinkle with nuts if desired. Set the dipped apples on tray lined with wax paper. Refrigerate to set the chocolate, keep the apples fresh and crisp, and keep the chocolate from discoloring.

The apples can be eaten off the sticks or sliced into wedges to serve at table.

Makes six to eight apples.

CHOCOLATE SAUCE

6 ounces semisweet chocolate

1 ounce unsweetened chocolate

1 teaspoon instant coffee powder

1/2 cup sugar

2 cups water

1 (2-inch) piece of vanilla bean, split in half lengthwise

Put the semisweet chocolate, unsweetened chocolate and coffee powder in the top part of double boiler set over barely simmering water. Stir for three to four minutes or until the chocolate has melted. Remove the top part of the double boiler from the heat. Combine the sugar, water and vanilla bean in a small saucepan. Cook over moderate heat, stirring until the sugar dissolves. Raise the heat and boil the liquid for eight minutes. Remove the pan from the heat. Stir in the chocolate mixture. Return the pan to the heat and simmer 20 minutes, stirring occasionally. Let cool. Makes two cups.

CLIFFS FANTASTIC JERKY

1-3 lb London broil, cut into strips one inch wide and no more than 1/4" thick

(put the meat into the freezer for awhile, for easier and thinner slicing)

Mix together:

2/3 Cup Worcestershire sauce

2/3 Cup soy sauce (Lite, preferred)

1 Tbsp each garlic and onion powder

1 tsp black pepper

1 Tbsp salt

1-2 tsp crushed red pepper for spicy version

1 Tbsp liquid smoke (optional)

Combine marinade and meat in large ziplock bag. Knead to make sure all meat

is coated. Refrigerate several hours or overnight. Drain marinade. Spread strips on paper towel to drain further while preparing dehydrator. Drying times will vary but should take about 4-5 hours. Flip meat and rotate racks.

Dry the meat at 145 degrees for about 5 to 10 hours, or until the meat is pliable,

but does not break when bent. Store the cooked meat in plastic bags. The butchers at the grocery stores are usually willing to slice the meat for you.

There are some wonderful jerky recipes at this site:

http://www.melborponsti.com/jerky/

COMPANY BREAKFAST

1 pkg (bag)of herb stuffing cubes

1 # bulk sausage cooked or ham diced

2 cans or 1 container of fresh mushrooms

1# shredded cheddar cheese

1 can of cream of mushroom soup

3 cups of milk

8 eggs

Spray crock pot or baking pan with no-stick. Layer 1/2 of cubes (dry), 1/2 of meat, 1/2 of mushrooms and cheese. Repeat layers. Beat eggs, milk and soup until blended. Pour over casserole and put in fridge overnight. Bake in 350 oven

about 1-11/2 hours or in crock pot for 4-6 hours on high. ( You can put the liner

from the crock pot into the microwave or oven until it starts to cook well then

put it in the crock pot to stay warm). This is easy because you make it the day

before.

COPPER PENNIES

2 pounds Carrots -- peeled, 1/4" slices

1/2 cup Vegetable Oil

1 cup Sugar

1 large Onion -- diced

1 large Green Pepper -- diced

6 ounces Tomato Juice

3/4 cup Red Wine Vinegar

1 teaspoon Prepared Mustard

1 teaspoon Worcestershire sauce

1 teaspoon Salt

1/4 teaspoon Black Pepper

In a large saucepan, cook carrots until crisp-tender, then drain. Combine all remaining ingredients in a large bowl, and mix well. Add carrots and stir until well mixed. Cover and refrigerate about 4 hours. Serve cold as a salad, or warm it and use as a side dish. Store in refrigerator for up to 2 weeks.

CORNED BEEF AND CABBAGE (easy)

One fully seasoned 3-lb corned beef

One green cabbage cored and cut into wedges

One package of baby carrots or one bunch fresh carrots cut into pieces

Place the beef in crock pot and add water about 2/3 of the way up the meat.

Cook on low for 10 hours. Midway through the cooking, add the cabbage and

carrots. (If you are going to be out during the day, just put it all in at the beginning.) Remove to a platter and let sit for 15 minutes. Slice across the grain and serve with mustard.

CRANBERRY SAUCE

1 can cranberry sauce (with berries, not just the jelly kind)

1 can crushed pineapple drained (about the same size can as cranberry sauce)

1 can mandarin oranges, drained (medium size can) and cut into pieces

(You need to chop up the cranberry sauce and then combine with the other two ingredients. )

Refrigerate... it is best to make it the day before.

This sauce is also good on bread, biscuits, bagels, and toast.

CREOLE DRESSING

16 ounces chicken livers -- drained

10 ounces fresh oysters -- undrained

1/2 loaf French bread -- day old, crumbled

1/2 cup butter or margarine

2 bunches green onions -- chopped

2 large onions -- chopped

4 cloves garlic -- minced

5 stalks celery -- chopped

1 cup chopped fresh parsley

1/2 pound ground beef -- cooked and drained

1/2 pound ground pork -- cooked and drained

1 teaspoon rubbed sage

1 teaspoon ground thyme

1/2 teaspoon ground black pepper

2 tablespoons Creole seasoning

Chop chicken livers and cook in boiling water until tender. Drain and set aside.

Drain oysters, reserving liquid; coarsely chop oysters. Pour reserved liquid over bread; set aside.

Melt butter in a large skillet over medium-high heat; add green onions and next 4 ingredients, and cook, stirring constantly, until vegetables are tender. Add chopped chicken livers, oysters, bread mixture, beef, and remaining ingredients; reduce heat, and simmer about 15 minutes. Spoon into a 13- x 9- x 2-inch baking dish.

Bake at 350 degrees for 30 minutes or until thoroughly heated. 10 servings.

CROCK POT WESTERN OMELET CASSEROLE

32 ounces Hash Browns, frozen

1 pound Ham, extra lean -- cooked & cubed

1 medium Onion -- diced

1 medium Green Bell Pepper -- diced

1 1/2 cups Monterey Jack cheese -- shredded

12 Eggs

1 cup Milk, skim

1 teaspoon Salt

1 teaspoon Black Pepper -- or to taste

Place a layer of frozen potatoes on the bottom of the crock pot, followed by

a layer of ham then onions, green pepper and cheese. Repeat the layering

process two or three more times, ending with a layer of cheese. Beat the

eggs, milk and salt & pepper together. Pour over the mixture inside the

crock pot, cover and turn on low. Cook for 10-12 hours, overnight, and enjoy

for breakfast or brunch the next day.

CRUNCHY PEANUT BUTTER

CHOCOLATE SQUARES

Power: HIGH

Microwave Time: 3 1/2 to 5 minutes

1 (6 oz.) package semisweet chocolate morsels

1 cup light corn syrup, divided

2 tab. butter or margarine

4 cups crispy rice or wheat cereal, divided

1/2 cup smooth peanut butter

1 tea. vanilla extract

1/4 tea. salt

Place chocolate morsels, 1/2 cup corn syrup and butter in a 2 quart casserole. Microwave at HIGH 2 to 3 minutes. Stir well after 1 minute. Stir in 2 cups of cereal. Press mixture into a buttered 9 inch square pan. Combine remaining corn syrup, peanut butter, vanilla and salt in the 2 quarter casserole. Microwave on HIGH 2 1/2 to 2 minutes. Stir after 1 minute. Stir in remaining cereal. Spread over the chocolate mixture. Cool slightly and chill at least 1 hour before cutting.

Yield: 16 to 20 squares.

CUMIN CRUSTED BEEF STEAKS

WITH ORANGE-OLIVE RELISH

Makes 4 servings

2 to 3 medium oranges

11/2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon black pepper

4 boneless beef chuck eye or chuck top blade steaks, cut 3/4 inch thick (about

11/2 pounds)

1 7-ounce jar roasted red peppers, drained and diced

1/3 cup coarsely chopped Kalamata olives

1/3 cup diced red onion

Orange slices and Kalamata olives for garnish

Grate 2 teaspoons orange peel (orange part only) from oranges; reserve oranges.

Combine orange peel, cumin and salt in a small bowl; remove and reserve 2 teaspoons seasoning for relish.

Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes) for medium-rare to medium doneness, turning once.

Meanwhile, peel and dice enough reserved oranges to measure 11/2 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well.

Serve steaks with relish. Garnish with orange slices and olives.

DEVILED CORNISH HENS

Makes 4 servings

2 Cornish hens weighing a total of 2 1/4 lb., skin removed

1 T water

1/4 cup soy sauce

1/2 cup red wine

2 T sherry

1 T Dijon mustard

1/2 t bottled hot pepper sauce

2 T vegetable oil

1/2 t pepper

3 T dried bread crumbs

Split hens in half down the back. Place in shallow pan. In a small bowl, combine remaining ingredients, except bread crumbs, and pour over hens. Marinate several hours, turning hens occasionally.

Preheat oven to 350 degrees. Sprinkle half the bread crumbs over hens. Bake 30 minutes. Turn hens. Sprinkle with remaining crumbs. Bake 30 minutes more.

FINGER FOODS KEEP IT LIGHT AND FUN

The Sacramento Bee, November 4, 2001 Posted: 08:25:02 AM PST

Your home is a dazzling showplace trimmed to the max with ornaments and lights. Party season is in full swing.

And, you're feeling obligated, but too crunched for time to plan a big bash.

Here's some advice from caterers and party planners:

Serve finger foods. They can save you time, money and tension.

There are many advantages to serving finger foods at a party:

First, you can invite more people, because they can eat standing up.

For another, you'll have much less cleanup to do.

Nearly all finger foods can be prepared days or even weeks in advance, so you won't be stuck in the kitchen missing your own party.

And in the long run, finger foods are much less expensive than sit-down dinners.

One problem with finger foods is figuring how many pieces to prepare. But there are some tricks.

A lot depends on the time of day you are having the party.

If it's during a regular mealtime, you'll need more food and it will need to be more substantial than the selections you make for a party between mealtimes.

For example, at an open house from 2 to 5 p.m. you might serve raw vegetables, fruit and cheese and one or two hot nibbles. For a party from

5 to 9 p.m., you'll want to add more substantial items, such as finger sandwiches, meat or poultry platters, and perhaps a salad or two.

A basic rule for cold meat platters is two rolls, 3 ounces of meat and 11/2 ounces of cheese per person. If you are serving salads, figure a quarter-pound per person.

For ready-to-eat sandwiches, such as pinwheels, figure two for each guest. Of course, that all depends on how many other items you will be serving. In general, four choices is about right for most parties.

For other items, such as mini-quiche or puff-pastry

hors d'oeuvres, figure one to two pieces of each appetizer for each person. Again, that depends on the time of day and the number of items you are serving. Basically, for a party of 50 guests, you'll need about 200 to 300 individual appetizers.

So your guests aren't disappointed, it's a good idea to state on the invitation "light hors d'oeuvres." That way, they won't arrive expecting a full meal and can plan accordingly.

The best advice: When planning your menu, remember: You don't have to pretend you are Martha Stewart. Food doesn't have to be complicated to be unique.

Know your guests. If most are vegans, you might need more vegetable-based appetizers than meat. If you've got a lot of big eaters on the guest list, you might want to add a few more hearty items.

Look for recipes that can be made ahead and frozen. Most puff pastry or phyllo appetizers can be frozen. Because they are small, you can just pop them into the oven from the frozen state. Raw vegetables can be washed and cut up a day in advance. Cheese and cold cuts can be arranged on platters, then wrapped in plastic and refrigerated until party time.

As for serving the appetizers, keep it simple. It's better to use smaller platters that look filled than large ones that look empty.

Keep in mind that meat, poultry, fish and appetizers with dairy products should not sit out longer than two hours. In that case, it's best to bring out small quantities at a time and refill the platters when they're empty.

FLOURLESS CHEWY OATMEAL COOKIES

Recipe by: The Washington Post 10/30/96

1/3 cup Unsalted butter

1 1/2 cups Rolled oats

1/2 cup Sugar

1/4 cup Brown sugar; scant, firmly-packed

1/8 tsp Salt

1 tsp Vanilla extract

1 Egg

Melt the butter and set aside to cool. Place oats in a medium-sized bowl.

Stir in both sugars and the salt and blend to break up any lumps. In a

separate bowl, whisk together the melted butter, vanilla and egg. Stir this

into the oat mixture, mixing with your hands or a large wooden spoon to work

in the ingredients. Form into a large ball of dough. Chill the dough 20

minutes. Preheat oven to 350 degrees. Meanwhile, prepare a baking sheet by

lining with parchment paper. Form the chilled dough into 1-inch balls and

flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or

until the edges are nicely browned and the tops of the cookies are medium

golden in color. Cool well on the baking sheet (about 10 minutes) before

attempting to remove, using a metal spatula or icing knife. The dough can

also be brought to room temperature and flattened more when placed on the

baking sheet to make a large, crisp and lace-like cookie. Keep the cookies

refrigerated. (Makes 1 1/2 dozen cookies).

FUDGE BROWNIES

4 ounces unsweetened chocolate

1/3 cup butter

2 large eggs

1 cup sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chopped nuts

Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan. Put the chocolate and butter together in the top part of a double boiler set over barely simmering water. Stir for three to four minutes or until the chocolate has melted. Remove the top part of the double boiler from the heat.

Combine the eggs and sugar in a large bowl and beat with an electric mixer set at moderate speed two to three minutes or until the mixture has thickened. Add the flour, salt, vanilla extract and nuts and stir to blend them in. Add the chocolate mixture and stir the ingredients to blend them thoroughly.

Pour the batter into the prepared pan. Bake 30 minutes. Cool the brownies in the pan. Cut them into 16 squares.

FUSION SALMON

by Dave Robinson

Makes 3 to 4 servings

The salt forms a crust, which seals all moisture and flavor in the salmon, without the least amount of salty taste. Before serving, remove salt crust and skin of salmon.

3 pounds kosher salt

1 bunch fresh cilantro

1 bunch fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

2 tablespoons chopped green bell pepper

1 bunch chopped green onion, with green tops

2 tablespoons coarsely ground black pepper

1 2-pound salmon fillet

Fresh lemons, sliced or quartered, for garnish

Mix salt, cilantro, parsley, basil, oregano, green pepper, green onion and black pepper in a large bowl.

Place fish flesh-side down on an aluminum-foil-covered pizza tray or in greased or foil-lined baking dish. Cover fish with salt mixture.

Preheat oven to 375 degrees. Bake fish 45 minutes or until it flakes with a fork. Remove salt covering and skin. Garnish with fresh lemons.

GARLIC DILL PICKLES

1/2 cup kosher salt

2 cups while vinegar

6 cups water

Fresh Dill

Pickling type cucumbers

3 cloves garlic

1 thick sliced onion

Combine salt, vinegar and water; bring to a boil and let cool for about 30 minutes. Wash a gallon container. Add 3 or 4 fresh dill sprigs, washed cucumbers, 3 cloves of garlic and one slice onion. Repeat these layers a couple of times. Pour the brine over them. Top with lots of fresh dill. Put in refrigerator. They will be ready to eat in three days if you like them "raw." They taste better after about

two weeks. They keep for months.

GLORIFIED BRUSSELS SPROUTS

11 ounces mandarin oranges in light syrup -- undrained

2 pounds fresh Brussels sprouts

1 1/2 cups water

1/4 teaspoon salt

1/4 teaspoon ground pepper

2 tablespoons lemon juice

2 teaspoons cornstarch

1/2 teaspoon dried basil

8 ounces sliced water chestnuts, canned -- drained

Drain oranges, reserving liquid; set both aside.

Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and

slash bottom of each sprout with a shallow X. Combine Brussels sprouts,

water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat,

and simmer 10 minutes or until tender; drain well.

Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in

a small saucepan, stirring until cornstarch dissolves. Bring mixture to a

boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels

sprouts. Add reserved oranges and water chestnuts; toss. Yield: 8 servings.

GOOEY EYEBALLS

for next Hallowe'en

6 eggs, hard-boiled, cooled and peeled

6 ounces whipped cream cheese

12 green olives stuffed with pimentos

Ketchup

Cut the hard-boiled eggs in half lengthwise. Remove yolks and fill the hole with cream cheese. Smooth the surface of the cream cheese as much as possible. Press an olive into the cream cheese center with the pimento facing up. Take a toothpick and dip it in some ketchup. Draw blood vessels in the cream cheese.

GREEK STYLE BEEF AND CHEESE RAVIOLI

Makes 4 servings

1 9-ounce package refrigerated cheese ravioli

11/4 pounds lean ground beef

2 141/2-ounce cans diced tomatoes with basil, garlic and oregano, undrained

2 cups lightly packed fresh baby spinach, plus additional for garnish

1 cup pitted ripe olives

1/2 to 3/4 cup crumbled feta cheese

Cook ravioli according to package directions; drain.

Meanwhile, brown ground beef in deep 12-inch nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.

Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes.

Stir in cooked ravioli; simmer 3 minutes. Stir in 2 cups spinach and olives; cook just until spinach is wilted.

Sprinkle with cheese just before serving. Garnish with fresh spinach.

HALLOWEEN FACE MAKE UP

4 tsp. white shortening

2 tsp. white flour

3 1/2 Tbs. cornstarch

glycerin

food coloring

Blend shortening, flour and cornstarch on a white plate to form a smooth paste using a rubber spatula. Add 5 to 6 drops of glycerin for a creamy texture. Add food coloring of your choice. With fingers, stroke in one direction spread mixture over face.

HALLOWEEN FRUIT, VEGETABLES GO ON A CRAZY PUMPKIN FACE

Makes 12/3 cups

1/2 cup dried apricots, chopped

1 cup orange juice

1/2 cup applesauce

1/2 cup vanilla low-fat yogurt

1/8 teaspoon ground cinnamon Dash of ground ginger Fresh fruit

Combine apricots and orange juice in a small non-aluminum saucepan. Bring to a boil over medium heat; cook 15 minutes or until apricots are soft and liquid is absorbed, stirring frequently. Remove from heat; cover and cool.

Place apricot mixture, applesauce, yogurt, cinnamon and ginger in a food processor; process until smooth.

Place in a small bowl; cover and chill 2 hours. Serve with assorted fresh fruit.

HONEY GLAZED TURKEY WITH ROASTED PINEAPPLE

4 1/2 pounds turkey breast (4 1/2 to 5 pounds)

1 pineapple

1/2 cup dry white wine

OR

1/2 cup apple juice

2 tablespoons honey

2 tablespoons soy sauce

1 teaspoon finely chopped gingerroot

OR

1/2 teaspoon ground ginger

1 large clove garlic -- finely chopped

2 teaspoons cornstarch

2 tablespoons cold water

Heat oven to 325degrees F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.

Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge

in half crosswise to make 32 wedges. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 170 degrees F. and juice is no longer pink when center is cut. Remove turkey and pineapple; keep warm.

Pour drippings into measuring cup; skim off any excess fat. Add enough water

to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey. Yield: 16 servings.

INCREDIBLE MELTED ICE CREAM CAKE

Duncan Hines Caramel cake mix

2 cups Ben and Jerry's Southern Pecan Pie or similar flavored ice cream,

melted in refrigerator (1 pint premium brands, maybe more than a pint of

economy brands)

3 eggs

Combine all ingredients. Bake in a greased 12 cup Bundt pan at 350 degrees

for 38-42 minutes (up to an hour).

Top this with:

Brown Sugar Caramel Glaze

3 tbsp butter or margarine

3 tbsp granulated sugar

3 tbsp heavy whipping cream

3 tbsp packed light brown sugar

1/2 tsp pure vanilla extract

Place everything in medium sized sauce pan over medium heat. Bring to a boil, stirring. Let boil 1 minute. Spoon over cake. The Cake Mix Doctor by Anne Byrn

Try chocolate or cherry ice cream with chocolate or cherry cake mix. Pistachio ice cream is good with lemon, orange, or pineapple cake mix. Don't forget coffee flavored ice cream. Rum raisin ice cream with carrot cake mix is a good combination.

JACK DANIELS ELK MARINADE

Makes enough to marinate 2 pounds meat

If there's another Dave Robinson specialty besides salmon, it's elk, for which he's developed his special Jack Daniel's marinade.

1/2 cup firmly packed brown sugar

1/4 cup canning and pickling salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon coarsely ground black pepper

1 tablespoon coarsely ground white pepper

2 tablespoons Zataran's Cajun seasoning (available at Safeway)

1/4 cup soy sauce

1/4 cup oyster-flavor sauce

1/2 cup Jack Daniel's whiskey

To make marinade: In a large glass bowl, mix brown sugar, pickling salt, garlic powder, onion powder, black pepper, white pepper, Cajun spice, soy sauce, oyster sauce and whiskey. Pour over cut-up elk (such as steaks) in resealable plastic bag set in a bowl.

Refrigerate for several hours or overnight before grilling.

MANGLED FINGERS

for next Hallowe'en

4 boneless chicken breasts

1 cup flour

1 egg, beaten

1 cup bread crumbs

Pitted black olives, halved lengthwise

Shredded lettuce

Grease a cookie sheet and set aside. Cut chicken breasts partway to create

five fingers with the uncut part representing the palm. Be sure to slice them a little crooked for realism. Dust the chicken in the flour and dip in the egg. Now coat them in bread crumbs and broil for 5 minutes on each side until golden brown. Trim the tips with the olive fingernails and serve on lettuce.

MANHATTAN CLAM CHOWDER

Serves 6

2 large onions, chopped

1 large carrot, diced

1 cup chopped celery

1 green pepper, chopped

1 cup clam juice

16 ounce can stewed tomatoes

4 cups water

1/8 teaspoon thyme

pepper to taste

2 cans cooked clams

fat free crackers crushed

1. In large nonstick saucepan over high heat, sauté onions, carrot, celery and green peppers in clam juice until tender. Add stewed tomatoes, water and seasoning to soup mixture.

2. Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer for 10 minutes longer. Stir occasionally. Thicken with crushed crackers just before serving. Serve hot. Makes 6 servings

MANHATTAN CLAM CHOWDER

Serves 6

2 large onions, chopped

1 large carrot, diced

1 cup chopped celery

1 green pepper, chopped

1 cup clam juice

16 ounce can stewed tomatoes

4 cups water

1/8 teaspoon thyme

pepper to taste

2 cans cooked clams

fat free crackers crushed

1. In large nonstick saucepan over high heat, sauté onions, carrot, celery and green peppers in clam juice until tender. Add stewed tomatoes, water and seasoning to soup mixture.

2. Cook for 10 minutes. Stir occasionally. Add clams to soup and simmer for 10 minutes longer. Stir occasionally. Thicken with crushed crackers just before serving. Serve hot. Makes 6 servings

MEATLESS SAUCE (almost easy)

2 28-oz cans crushed tomatoes

2 small cans tomato paste

1 medium onion, cut up

3-4 minced garlic cloves

3-4 oz olive oil

salt & pepper to taste

dash cinnamon

1 bay leaf

1 tsp parsley flakes

1/2tsp dried basil

1/2tsp oregano

All of the cooking is done on low heat.

Sauté the onion and garlic in oil; when the onion starts to get translucent

add the tomato paste, stir for a minute or two and add the rest of the

ingredients. Simmer, covered, on low heat, stirring often for about 2 hours.

If you want to give the sauce a sausage-like flavor, add 1/2 tsp of fennel

seed. If you like it a little on the spicy side, add some crushed red pepper

flakes at your own risk.

OVEN FRIED SWEET POTATOES

Serves 10

12 to 15 sweet potatoes (about 5 pounds)

1/2 cup plus 3 or 4 tbsp olive oil

2 tbsp chopped fresh marjoram or thyme

1 1/2 tsp salt

1 1/2 tsp freshly ground black pepper

Preheat the oven to 475 degrees. Peel the sweet potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4 inch thick slices. Put the slices into a bowl and add 1/2 cup oil, the marjoram or thyme, salt, and pepper. Toss several times to coat the slices with oil and seasonings.

Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer. Scoop the hot slices back into the bowl. Add the remaining 3 or 4 tbsp olive oil and turn the slices until they glisten.

[] There are some of us who think that the usual sweet potatoes (or yams) with marshmallows is a horrid concoction, designed specifically to make the children

run amok on a day that is difficult enough without the added extra distractions.

Another nice way to fix them (sweet potatoes; not children) is to peel, boil, and mash, then stir in some chopped apple, halved mandarin orange segments, and

crushed (drained) pineapple. Serve with butter. []

PICKLED BEETS

4 cans of beets

1 cup sugar

1 cup vinegar

3 T. pickling spices

Pour beets with juice into a large jar, add sugar and vinegar. Stir until vinegar is dissolved. Tie pickling spices in a little piece of cheese cloth and place in jar. If you don't have cheesecloth use a coffee filter and tie with a little piece of twine. Let this set in the refrigerator for a couple of days. .

POTATOES PEPPERS AND SAUSAGE

serves 4

1 pound favorite sausage links such as hot or mild Italian or Polish

1 1/2 pounds mix of red and green bell peppers, washed

1 large onion, peeled

1 pound new potatoes, scrubbed

2 to 4 tablespoons olive oil

Salt and freshly ground black pepper to taste

Preheat the oven to 400 degrees.

Bring a large saucepan of water to a boil. Prick the sausages all over and blanch them five to seven minutes to remove excess fat. Remove from the water. If the sausage is in large links, cut into smaller portions.

Remove the stems, cores and seeds from the bell peppers and cut them into 1-inch pieces. Cut the onion into 1-inch pieces. Cut the potatoes into 1-inch cubes.

Pile the vegetables into a shallow casserole dish large enough to hold all the ingredients. Drizzle the oil over the vegetables and toss to coat. Sprinkle with salt and pepper and place the sausage pieces on top.

Bake 30 minutes, stirring several times during baking until the potatoes are tender and the sausage is cooked through. Remove from oven and serve.

PUMPKIN CHIFFON PIE

2 tbsp fresh orange juice

2 tbsp cold water

1 envelope (1 tbsp) unflavored gelatin

1 cup packed brown sugar

2 cups pumpkin puree, canned or fresh

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

3 egg yolks

1/4 tsp salt

2 tsp finely grated orange zest

3 egg whites

2 tbsp granulated sugar

1 cup heavy cream

9-inch baked pie shell or cookie crumb crust

At least four hours before serving this dessert, combine the orange juice and water in a small dish. Sprinkle the surface with the gelatin and set aside for 5 minutes to soften.

Combine the brown sugar, pumpkin puree, spices, egg yolks, and salt in a saucepan. Cook over medium heat uint9il thickened, stirring constantly. Remove from heat and add the softened gelatin, stirring until it is dissolved.

Stir in the orange zest and pour the mixture into a large bowl. Refrigerate until mixture becomes cool and syrupy, about 30 minutes.

Beat the egg whites until soft peaks form, then add the sugar and beat until slightly stiffer peaks form. Whip the cream just until soft peaks form. Fold the egg whites into the pumpkin mixture, then fold in half of the whipped cream. Pour the filling into the pie crust. Spoon dabs of the remaining whipped cream on top. Run the blade of a kitchen knife around the filling to swirl the two mixtures together. Refrigerate for about 3 hours, or until set.

[] Doesn't that look lovely!!! []

PUMPKIN CONFITURE

Makes 6 to 7 pints

A confiture is nothing more than a jam or, in this case, a marmalade. Serve this one as a topping for pound-cake. It adds flavor and mystique to an otherwise plain dessert.

5 pounds fresh, whole sugar pumpkin

1/2 pound lemons, seeded (2 to 3 lemons)

1 orange, seeded

1 cup fresh orange juice

10 cups granulated sugar

1 vanilla bean

After washing the pumpkin, remove the stem and peel. Cut the pumpkin into quarters; scoop out all the threads and seeds. Using a grating disc on a food processor, grate the pumpkin quarters, lemons and oranges, retaining all juices. (You can grate the fruit by hand, but it takes much longer.)

Transfer the grated mixture and the additional cup of orange juice to a large, nonaluminum pot. Stir in the sugar and vanilla bean, completely mixing the sugar and juice.

Over high heat, bring the mixture to a boil. Reduce the heat, partially cover and simmer the mixture until it is thickened to the consistency of a thick sauce (it becomes thicker after processing), and the pumpkin begins to appear translucent -- 40 to 60 minutes. Because this jam is easy to overcook, you may wish to use a candy thermometer, cooking until it reaches 220 degrees F (216 degrees at 2,000 feet; 214 degrees at 3,000 feet; 212 degrees at 4,000 feet; 211 degrees at 5,000 feet; 209 degrees at 6,000 feet; 207 degrees at 7,000 feet; 205 degrees at 8,000 feet.)

Meanwhile, wash 7 pint jars; keep hot until needed. Prepare lids as manufacturer directs.

When the confiture has finished cooking, remove the vanilla bean. Ladle the mixture into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).

ROASTED PUMPKIN SEEDS

Makes 2 cups

2 cups fresh pumpkin seeds

1/2 teaspoon Worcestershire sauce

11/2 tablespoons melted margarine or butter, or vegetable oil

11/4 teaspoons salt

Wash seeds carefully to remove any clinging fibers. Preheat oven to 250 degrees. Measure cleaned seeds.

Mix together Worcestershire sauce, margarine and salt.

Mix seasoning with seeds and spread in a large, shallow baking pan. Bake about 25 minutes, stirring occasionally or until seeds are dry, crisp and golden.

No-Oil Roasted Pumpkin Seeds

11/4 cups water

3 tablespoons salt

2 cups fresh pumpkin seeds

Bring water and salt to a boil in a medium pot. Add pumpkin seeds. Cover and let stand at room temperature for 24 hours.

Preheat oven to 350 degrees.

Drain seeds and spread thinly on large baking sheet. Roast until seeds are dry, about 45 minutes to 1 hour, turning and stirring every 15 minutes. Makes 2 cups.

ROSETTES

(Joy of Cooking)

Rosettes are shaped with a small iron made for the purpose. They are very

good served as a base for creamed chicken of sweetbreads. For dessert, serve with sweet sauce, stewed fruit, or alone with coffee.

This batter makes a thinner, crisper confection if it is allowed to rest refrigerated for two hours or more.

Beat until blended:

2 eggs

add and beat:

1/2 tsp salt

1 tbsp sugar

If the rosettes are to be used as patties, omit the sugar. Sift before measuring:

1 cup all-purpose flour

Stir it into the egg mixture, alternately with:

1 cup milk

2 tbsp melted butter

To deep fry rosettes, prepare the iron by immersing the head of it in deep fat. You can use a rather small deep pan, slightly larger than the head of the iron, with about 2 1/2 inches of fat in it. Heat the fat to 375 deg. Dip the hot iron in the batter, but do not let it run over the top of the iron, for then it is difficult to get the rosette off when cooked. Return the batter-coated iron to the fat, immersing it completely from 20 to 35 seconds. Remove the rosette with a fork. Reheat the iron in the deep fat and repeat the process. Drain the rosettes on absorbent paper and, if served as a dessert, dust with confectioners' sugar.

SALMON CEVICHE

Dave Robinson

Makes 4 to 6 servings

1 pound salmon fillet (which has been frozen for 48 hours, for safety), sliced

1/8 inch thick

Juice from 2 limes

2 tablespoons chopped fresh chives

1 teaspoon chopped fresh cilantro (or more to taste)

1 tablespoon chopped fresh parsley

1 finely chopped jalapeno chili, seeded (see note)

In a glass or ceramic bowl (do not use metal), combine salmon, lime juice, chives, cilantro, parsley and jalapeno. Refrigerate for 30 to 60 minutes, then serve.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

SAUCY CHICKEN AND VEGGIES

1can hole kernel corn, drained

1 can stewed tomatoes

6 oz chopped cooked chicken

1/2 cup chopped green or red bell pepper

2 tsp chopped fresh thyme or 3/4 tsp dried thyme, crushed

1/2 tsp instant chicken bouillon granules

1/8 tsp crushed red pepper

2 cups hot cooked rice

Combine corn, tomatoes, chicken, bell pepper, thyme, bouillon granules, and crushed red pepper in medium saucepan; heat through

Serve over rice. If desired, omit chicken from mixture and fill bell peppers with

the mixture and serve it over rice, with chicken chunks threaded onto skewers.

SHORABAT ADDAS

1 pound lentils

1/4 cup olive oil

1 large onion, chopped

1/2 tsp ground cumin

1 pound spinach, chopped (or use Swiss chard or beet greens)

salt

1/4 tsp white pepper

1/4 cup lemon juice

Cook lentils according to basic directions, in 7 cups water, until soft.

Heat olive oil in a soup kettle and fry onion until lightly browned. Add cumin, the cooked lentils and their broth, the spinach, and an additional cup of water. Bring to a boil, reduce heat, and simmer 10 minutes to allow spinach to cook and flavors to blend.

Add salt, pepper, and lemon juice. Cook an additional 5 minutes. Serves 6-8.

Serve warmed pita bread and a delicate flavored cheese with this soup.

SLOW COOKER CARAMEL RICE PUDDING

3 Cups cooked rice

1 can sweetened condensed milk

1 can evaporated milk

1 tsp vanilla extract

1/2 Cup raisins

cinnamon/sugar mixture

Spray a 2 - 3 1/2 quart slow cooker with cooking spray. Mix all ingredients

except cinnamon/sugar mixture in cooker. Cover and cook on low for 3-4

hours or until liquid is absorbed. Stir pudding. Sprinkle with cinnamon/sugar. Serve warm. It is also good served cold.

SMOKED SALMON

Dave Robinson

Makes about 26 3-ounce servings

1 10-pound salmon, cut into 2 fillets

1 cup soy sauce

1 cup water

1/2 cup dry white wine

2 tablespoons Crystal brand red pepper sauce (available at Safeway)

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon coarsely ground black pepper

1 tablespoon coarsely ground white pepper

1 tablespoon dry mustard

2 tablespoons canning and pickling salt

2 tablespoons lemon pepper

Juice of 2 lemons

Peel of 1 lemon (yellow part only)

Clean and scale salmon. Leave skin on fish.

Mix soy sauce, water, wine, red pepper sauce, onion powder, garlic powder, black pepper, white pepper, dry mustard, salt, lemon pepper, lemon juice and lemon peel in a large plastic or glass bowl (do not use metal) and add the fillets, making sure they are submersed in the liquid.

Cover the bowl and refrigerate the salmon in the brine for 8 hours.

Remove fish from brine and rinse. Allow the fish to sit in the open air until a dull finish appears on the flesh (about 20 minutes). This seals in the moisture and the true flavor of the salmon. (If you smoke the fish when it's still wet, it begins a process that pulls moisture from inside of fish, drying it out.)

Just before putting the salmon in the smoker, you can add a small bite to the taste by shaking a few drops of the red pepper sauce to the nonskin side of the fish.

Prepare the smoker using 4 ounces of dry wood chips, or according to the manufacturer's directions (see note). Place fish flesh-side up on the racks and smoke for about 2 hours at 200 degrees. (If you've lost the manufacturer's booklet for your Luhr Jensen smoker, check instructions at the Web site www.luhrjensen.com.)

Serving suggestions: For a great smoked salmon treat, steam a large whole head of iceberg lettuce for 5 minutes. Allow to cool. Peel whole leaves from the head. Open a lettuce leaf on a work surface. Lay down white rice, then canned black beans (preferably Progresso), then boneless smoked salmon and your favorite salsa. Wrap lettuce like a burrito and enjoy.

For a great addition to smoked salmon or as an appetizer for guests, add 2 pounds of unpeeled shrimp, 25 to the pound, 2 hours before taking your salmon out of the brine. Smoke the shrimp along with the salmon.

Notes on smoking: I used the Luhr Jensen Little Chief smoker for several years and it works extremely well for the price, but only when the outside air temperature is above 70 degrees. For more money, a larger commercial smoker will give predictable, consistent results in any weather.

I recommend that you use apple wood (my favorite) to smoke the fish. Alder is my second favorite.

SPICY ORANGE HUMMUS

Makes 13/4 cups

1/4 cup fresh parsley leaves

2 tablespoons chopped onion

1 garlic clove

1/4 cup orange juice

2 tablespoons tahini (sesame seed paste)

2 tablespoons rice vinegar

2 teaspoons low-sodium soy sauce

1 teaspoon Dijon mustard

1/4 teaspoon salt (optional)

1/4 teaspoon ground ginger

1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/4 teaspoon ground cumin

1/4 teaspoon paprika

1 15-ounce can garbanzo beans, drained

Pita bread triangles

Drop parsley, onion and garlic through food chute with food processor on; process until minced. Add orange juice, tahini, rice vinegar, soy sauce, mustard, salt, ginger, coriander, turmeric, cumin, paprika and garbanzo beans, and process until smooth. Serve with pita bread triangles.

SPINACH SALAD DRESSING

Mix together in blender and blend for 2 minutes:

1/4 cup lemon juice

2 tbsp red wine vinegar

3 tbsp mango chutney

1 tsp curry powder

1/8 tsp cayenne

1/4 tsp turmeric

1/4 tsp salt

1/4 tsp sugar

Then add 3/4 cup vegetable oil (or for a lighter version, 1/4 cup oil and

1/2 cup yogurt). Blend again.

STUFFED JALAPENOS II

Submitted by: Jackie Smith

" Jalapeno peppers stuffed with cream cheese and coated with a spicy

breadcrumb mixture are always a treat. Serve them hot with pepper jelly and

sour cream. "

4 jalapeno peppers, seeded and halved WEAR GLOVES

1/2 (8 ounce) package cream cheese, softened

2 eggs, beaten

3/4 teaspoon salt, divided

1 teaspoon vegetable oil

2/3 cup self-rising flour

1/8 teaspoon garlic powder

1/8 teaspoon paprika

onion powder to taste

1/2 cup corn flakes cereal crumbs

1 quart oil for frying

1. Bring a half filled medium saucepan of water to boil. Place jalapeno

peppers in the water 10 to 15 minutes, until tender. Drain and cool.

2. Blot dry interiors of the jalapeno peppers with a paper towel. Fill each

jalapeno pepper half with approximately 1/2 ounce cream cheese. In a small

bowl, whisk together eggs, 1/4 teaspoon salt and vegetable oil. In another

small bowl, mix remaining salt, flour, garlic powder, paprika and onion

powder. Place corn flakes cereal crumbs in a third small bowl. One at a

time, dip the jalapeno pepper halves into the egg mixture, the flour

mixture, the egg mixture again, and finally the corn flakes cereal crumbs.

Place coated peppers in a medium dish. Freeze approximately 2 hours.

3. Heat oil in a large, deep skillet over medium high heat. Fry the frozen

peppers 3 to 4 minutes each, until dark golden brown. Drain on paper towels

and serve. Makes 8 stuffed peppers.

SUNFLOWER SEED COOKIES

1 cup sugar

1 cup brown sugar

1 cup butter or marg.

2 eggs

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

1 tsp baking soda

2 cup flour

1 cup coconut

1 cup sunflower seeds

2 cup oatmeal

Cream butter and sugars, add eggs and vanilla. Add baking powder, salt,

baking soda and flour. Mix well. Add coconut, sunflower seeds and oatmeal.

Drop by rounded teaspoons. Bake at 350* for 10-12 minutes.

SWEET AND SOUR CARROTS

1 pound Carrots -- sliced

1 medium Green Pepper -- seeded and cut in 1" cubes

8 ounces Pineapple Chunks in juice

1/3 cup Sugar

1/2 teaspoon Salt

2 tablespoons Soy Sauce

1 tablespoon Cornstarch

2 tablespoons Vinegar

In saucepan, cook carrots, covered, in small amount of lightly salted water

until just tender, about 15 minutes. Add green pepper and cook 3 minutes

more. Drain. Drain pineapple, reserving juice; add water to make 1/3 cup

liquid. In saucepan, combine sugar, cornstarch and salt; stir in pineapple

liquid, vinegar and soy. Cook and stir until bubbly, stir in vegetables and

pineapple. Heat through.

SWEET POTATO EGGNOG CASSEROLE

5 pounds sweet potatoes

1/2 cup golden raisins

1/4 cup brandy

2/3 cup eggnog

3 tablespoons butter or margarine -- melted

2 tablespoons sugar

1/8 teaspoon salt

2 oatmeal cookies -- crumbled

2 tablespoons dark brown sugar

2 tablespoons chopped pecans -- toasted

Cook sweet potatoes in water to cover in a large Dutch oven 40 minutes or

until tender; drain and cool to touch. Peel sweet potatoes and mash.

Combine raisins and brandy; let stand 30 minutes. Drain.

Combine mashed sweet potatoes, eggnog, and next 3 ingredients; reserve 2

cups sweet potato mixture. Stir raisins into remaining sweet potato mixture,

and spoon into a lightly greased 2-quart baking dish. Combine cookie crumbs,

brown sugar, and chopped pecans; sprinkle cookie mixture over top of

casserole.

Pipe or dollop reserved 2 cups sweet potato mixture around edge of

casserole. Bake at 350 degrees F. for 20 minutes or until thoroughly heated.

Yield: 8 servings.

TURKEY PICADILLO CHILI

Vegetable cooking spray

1lb. freshly ground turkey breast

1/2cup sliced green onions

1(4 ounce) can chopped green chilies, undrained

1clove garlic, minced

1/2cup raisins

3tbsp. slivered almonds

1tsp. chili powder

1/2tsp. ground cumin

1/2tsp. ground cinnamon

1/4tsp. ground cloves

1/2tsp. ground red pepper

1/4tsp. black pepper

2(8 ounce) cans no-salt added tomato sauce

1(14 1/2 ounce) can no-salt added whole tomatoes, undrained and chopped

8 pimiento-stuffed olives, halved

Coat a large saucepan with cooking spray, and place over medium-high heat

until hot. Add ground turkey breast, and cook until browned, stirring to crumble. Add green onions, chilies, and garlic; cook 3 minutes. Add raisins and remaining ingredients. Cover, reduce heat, and simmer 15 minutes. Yield: 6 cups

Picadillo is a traditional dish in many Spanish-speaking countries. Raisins

and cinnamon make it sweet and spicy.

UMBA SALMON SOUP

Makes 6 servings

We had this on the bank of Russia's Umba River in late August.

1 5- to 6-pound fresh whole salmon

1/3 cup olive oil

3 large white onions, coarsely chopped

1 tablespoon coarsely ground black pepper

1 tablespoon coarsely ground white pepper

Salt to taste

2 14.5-ounce cans chicken broth mixed with 2 cups water

1 bunch celery with leaves, chopped

1 teaspoon celery seeds

3 cups water

1/4 cup oyster-flavor sauce

1 tablespoon Crystal brand red pepper sauce (available at Safeway)

Fillet salmon. Remove head from the carcass. Remove gills and set all trimmings aside for stock. Remove bloodline from center of carcass and all other visceral matter.

Coat bottom of a 12-quart pot with olive oil. Heat pan, add onions and cook on medium heat until onions are translucent, stirring constantly, about 10 minutes.

Add black pepper, white pepper and salt to taste. Add chicken broth and chopped celery. Add celery seeds, water, oyster sauce and red pepper sauce.

Rinse salmon carcass and fish head and add to the broth. Simmer until fish falls off bones, about 1 hour.

Remove bones when the salmon has fallen from the skeleton. You can either leave the head in while serving, or remove it and find the silver-dollar-size fillet in the head and place it in the soup. This is the best part of the salmon. (It's under the gill plate on the side of the fish's head.)

WITCHES FINGERS

for next Hallowe'en

1 cup butter, softened

1 cup sugar

1 egg

1 tsp almond extract

1 tsp vanilla

2 3/4 cups all purpose flour

1 tsp baking powder

1 tsp salt

sliced almonds

1 tube red decorator gel

In bowl beat together butter, sugar, egg, almond extract and vanilla; beat in flour; baking powder and salt. Cover and refrigerate for 30 minutes. Working with one-quarter of the dough at a time and keeping remaining dough refrigerated, roll heaping teaspoons full of dough into finger shape for each cookie. Press almond firmly into one end for nail. Squeeze in center to create knuckle shape. Using a paring knife make slashes in several places to form knuckle. Place on lightly greased cookie sheet in 325 degree over for 20-25 minutes or until pale or golden. Let cool for three minutes. Lift up almond; squeeze red decorator gel onto nail bed and press almond back in place so gel oozes out from underneath. Remove from cookie sheet and let cool. Repeat with remaining dough. Makes about 5 dozen fingers.